Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Why you'll love Grilled Zucchini with Lemon and Mint
By July every garden and farm stand has more zucchini than anyone knows what to do with, and this is the simplest, best answer. Cut into long planks and grilled hot, zucchini picks up dark char marks on the outside and turns silky inside, with a sweetness it never has raw. Italians make it this way all summer, dressed with olive oil, lemon, and mint.
Two small steps make the difference. Scoring the cut faces and salting them for 10 minutes pulls water to the surface to be blotted away, so the planks brown on the grill instead of steaming. And the dressing goes on while the zucchini is still hot, when it soaks up the lemon and garlic oil like a sponge. The pistachios add a salty crunch at the end.
It goes with anything coming off the grill, from steak to salmon to chicken, and it is just as good at room temperature an hour later.
Quick overview: This Grilled Zucchini with Lemon and Mint takes 15 min of hands-on time and about 25 min in all and makes 4 servings, each about 1 cup. You'll need a grill or grill pan.
Ingredients
- 4 medium zucchini (about 2 lb)
- 3/4 tsp fine sea salt, divided
- 1/4 cup olive oil, divided
- 1 clove garlic, finely grated
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/2 cup mint leaves, torn
- 1/4 cup shelled pistachios, toasted and roughly chopped
- freshly ground black pepper
Instructions
- Cut and score: Trim the zucchini and cut each one lengthwise into planks about 1/2 inch thick. Lightly score the cut faces in a crosshatch with the tip of a knife, cutting about 1/8 inch deep. The scoring opens more surface for the salt and later for the dressing.
- Salt and blot: Lay the planks on a towel, sprinkle them with 1/2 teaspoon of the salt, and let them sit for 10 minutes while the grill heats. Beads of water rise to the surface; blot them away with paper towels. Drier zucchini browns faster and stays firmer.
- Make the dressing: Stir 3 tablespoons of the olive oil with the garlic, lemon zest, lemon juice, red pepper flakes, and the remaining 1/4 teaspoon of salt in a wide, shallow dish big enough to hold the zucchini.
- Heat the grill: Heat a grill or grill pan to medium-high and scrub the grates with a grill brush. A hot, well-scrubbed grate is what leaves dark marks and lets the planks release.
- Grill the zucchini: Brush the planks with the remaining tablespoon of olive oil and lay them on the grill cut side down. Cook without moving them for 3 to 4 minutes, until well marked, then turn and cook 2 to 3 minutes more, until just tender when pierced but still holding their shape.
- Dress while hot: Move the hot planks straight into the dressing and turn them to coat. Let them sit for 5 minutes, turning once, so the warm zucchini drinks in the lemon and garlic.
- Finish: Arrange the zucchini on a platter, spoon the dressing over it, and scatter the mint, pistachios, and black pepper over the top. Serve warm or at room temperature.
Storage and leftovers
Refrigerate leftovers in a sealed container for up to 3 days. The zucchini softens as it sits but takes on even more of the lemon.
Let it come to room temperature before eating, and add fresh mint, since the mint darkens in the refrigerator. Chopped leftovers are good folded into eggs or scattered over a salad.
Variations
- Summer squash: Use yellow squash, or half zucchini and half yellow squash, cut and grilled the same way.
- Basil and parmesan: Use torn basil in place of the mint and shave a little parmesan over the top.
- With yogurt: Spread whole-milk Greek yogurt on the platter and lay the dressed zucchini over it.
- Pine nuts: Use toasted pine nuts in place of the pistachios.
Notes and tips
- Choose medium zucchini: Zucchini about 8 inches long are firm, with small seeds. Very large ones are watery and seedy.
- Toast the pistachios: Toast them in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until fragrant.
- Leave them alone: Let the planks sit undisturbed on the grill so the marks form; they release on their own once they are seared.
- Tear the mint at the end: Tear the mint right before serving, since the cut edges darken within minutes.
Nutrition and mindful eating
- Zucchini is mostly water, with vitamin C, potassium, and fiber, and grilling concentrates its flavor.
- Olive oil is the real fat here, and it carries the lemon, garlic, and mint across the whole platter.
- Pistachios add a little protein and fat along with their crunch.
- Served beside a protein, a generous vegetable side like this one adds fiber that slows how quickly the meal is digested, which keeps energy steady through the evening.
- As you eat, notice the char against the bright lemon and cool mint, and pay attention to how a big plate of vegetables leaves you comfortably full, not heavy, after dinner.
Frequently asked questions
Have a question about this Grilled Zucchini with Lemon and Mint? Start here, with the questions people ask most.
Why salt the zucchini first?
Salt draws water out of the cut surfaces. Blotting that water away lets the zucchini brown and char on the grill rather than steaming.
Can I cook it on the stove?
Yes. A grill pan over medium-high heat gives the same marks. Work in batches so the planks are not crowded.
Should I peel the zucchini?
No need. The skin holds the planks together on the grill and carries much of the color and fiber.
Can I make it ahead?
Yes. Grill and dress it up to 4 hours ahead and keep it at cool room temperature, or refrigerate it and bring it back to room temperature. Add the mint and pistachios just before serving.
You might also like
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.